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JACK CUSIMANO 



FOR USE IN THE FOLLOWING RECEIPTS 



1 Zitoni 



2 Ziti 



3 Macaroni 



4 Mezza- ^ m 

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5 Percia- 

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6 Percia- 

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Forati 

8 Spaghetti * 

9 Vermicelli • 

10 Vermi- 

cellini 

11 Capelli 
D'A ngelo 

12 Capellini ' 



13 Lasagne 



14 Lasag- 



nette 



15 Reginette 






37 




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31 Pennine 

32 Stivaletti 




36 Tubettini 



37 Occhi- 

Pernice 



FOR USE IN THE FOLLOWING RECEIPTS 



16 Taglia- 

rini 

17 Lingue 

passero 

18 Trinettine 

19 Coiled 
Vermicellini 

20 Coiled 
Vermicellini 

21 Coiled 

Cap el lint 

22 Coiled 
Reginette 

23 Coiled 

Noodels 

24 Coiled 
Trinettine 

25 Canna- 



26 Rigatoni 



27 Mnstac- 
ciuoli 



28 D it ali 

Rigati 



29 Ditali 



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17 





38 Star 



39 



40 



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Q O O 
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39 Orzo 



JAJB^lI)lE 40Alfabeti 



41 Acino- 



Pepe 



42 Marnzze 



ECONOMICAL 

ITALIAN COOK BOOK 



CONTAINING MANY NEW AND DELICIOUS RECEIPTS 
AND DESIGNED ESPECIALLY 
TO MEET THE PRESENT HIGH COST OF LIVING 




PUBLISHED BY 
JACK CUSIMANO 

u 

LOS ANGELES, CALIFORNIA 
1917 

COPYRIGHT APPLIED FOR AND ALL RIGHTS RESERVED 



OCT 26 1917 



1 

j 



INTRODUCTION 

This book has been written especially to reduce the 
high cost of living, giving at the same time substantial 
and healthy food receipts. 

One beauty of America is that any one may have 
their own garden, and all vegetables used in these 
receipts can be raised in one's own garden. 



SOUPS 



Bean Soup a la Italiene 

Take half pound Lady Washington beans, boil in 
one gallon hot water until tender, add one onion, two 
cloves of garlic whole, two carrots, two turnips, two 
leaves celery sliced, two ears fresh corn whole; salt to 
taste. When cooked remove onion, garlic, corn; add 
half pound of No. 30 Anelli Ricci or No. 35 Anellini 
or No. 36 Tubetlimi or No. 37 Ochi-Pernice or No. 38 
Stars or No. 39 Orzo or No. 41 Acino-Pepe. Cook 
together ten minutes then add two or three tablespoon- 
fuls of olive oil, pepper to taste. (Enough for six 
people.) The following beans may be used the same 
way: Lima, Red Kidney, Speckled Kidney, Garvanza, 
Black Eye, Navy, Lentels. 



Lima Bean Soup 

Boil half pound lima beans. When tender pass 
through colander, add half onion, two tomatoes 
chopped fine, two slices bacon, salt and pepper to taste; 
boil half hour. 



Cauliflower Soup 

One head cauliflower boiled until tender in three 
quarts of water. Then take one pound No. 12 Capellini, 
break in small pieces, add to cauliflower; cook fifteen 
minutes stirring constantly. Remove from fire, add two 
tablespoonfuls olive oil, salt and pepper to taste. 
Enough for six people. 



Lettuce Soup 

One head lettuce, boil in three quarts boiling salt 
water until tender. Take one pound No. 29 Ditali; 
add to lettuce; boil together half hour; add two table- 
spoonsfuls olive oil, salt and petter to taste. Endive 
and kale may be used in same way. 



Pea Soup 

One pound green peas, one quarter cabbage sliced 
thin, two carrots, two turnips, one onion sliced; boil in 
one gallon water until tender; add one pound No. 30 
Anelli Ricci or No. 24 Coiled Trinettine or No. 7 
Spaghetti Forati, broken in small pieces; boil together 
half hour; remove from fire, add four tablespoonfuls 
olive oil, salt and pepper to taste. 



Winter Pumpkin Soup 

One pound dry lima beans; soak over night; boil in 
enough boiling water to cover until tender; add six 
slices pumpkin one-fourth inch thick two inches long; 
cook together twenty minutes; remove from fire; add 
two tablespoonfuls olive oil, salt and pepper to taste. 



Italian Squash Soup 

Take four squash, cut lengthwise one-fourth inch 
thick two inches long; add six whole ears dry corn that 
has been boiled one hour; cook together until squash is 
tender in one gallon water; add one pound No. 41 
Acino-Pepe; cook fifteen minutes; remove from fire; 
add three tablespoonfuls olive oil, salt and pepper to 
taste. Enough for six people. 



Italian Soup for Invalids 

Put one small chicken to boil in one gallon of water, 
when boiling add one carrot, one turnip, one onion, 
two cloves garlic whole, one tablespoonful minced pars- 
ley, salt and pepper to taste; boil together one hour; 
remove chicken ; strain soup ; add one-fourth pound of 
No. 35 Anellini or No. 36 Tubettini or No. 37 Occhi- 
Pernice or No. 38 Stars or No. 39 Orzo or No. 40 
Af abeti or No. 41 Acino-Pepe, and boil fifteen minutes. 
Serve chicken fried brown in olive oil or lard. Soup 
meat may be used instead of chicken. 



Hamburg Soup {a la Italiene) 

One pound Hamburger, add half onion, two cloves 
garlic, one spray parsley, spray of mint chopped fine; 
add three tablespoonfuls corn meal, half cup bread 
crumbs, two eggs, salt and pepper; mix well; make in 
small round balls. Take two tablespoonfuls olive oil 
or lard, half onion, spray mint, one clove garlic, one 
tomato chopped fine; fry medium; add three quarts 
water when boiling; add meat balls and two table- 
spoonfuls rice; boil twenty-five minutes (delicious). 



FISH 



Fried Halibut 

Wash and dry one pound halibut, dust with salt and 
pepper; beat whites of two eggs stiff; add yolks; add 
one tablespoonful flour; beat together; dip fish in egg 
and fry brown on each side in hot olive oil. Serve 
with minced parsley on top. 

Baccalaro (a la Italiene ) 

Soak one pound of cod fish over night; remove from 
water, dry; cut in slices four inches long; dip in flour; 
dust with pepper; fry in hot olive oil or lard until 
brown. May serve with following sauce: One-half 
onion, two cloves of garlic, one spray of parsley chopped 
fine; fry medium in olive oil or lard; add one can 
tomatoes, two cups water, salt and pepper to taste; 
stew half hour. 



Baked Barracuda 

In a bake pan put two tablespoonfuls olive oil; lay 
barracuda in pan; slice one onion on top, two table- 
spoons minced parsley, two cloves garlic chopped fine, 
salt and pepper; add one can tomatoes, two cups water. 
Bake slowly forty minutes, basting often with tomatoes. 

Cod Fish Fritters 

Soak one pound cod fish over night; remove from 
water and dry; cut in pieces three inches long. Take 
two cups flour, two teaspoonfuls baking power, pinch 
of salt and pepper; add enough water to make soft 
batter; dip fish in batter and fry in hot olive oil until 
brown. Serve hot. 



Fried Baby Smelts 

One pound of smelts; roll in flour, dust with salt 
and pepper; fry in hot olive oil until brown on both 
sides. Take half cup cold boiled fresh annice chopped 
fine; add half cup bread crumbs, salt and pepper to 
taste; fry until brown. Serve on top of smelts. 



MEATS, POULTRY AND GAME 



Spitsatell or Aragou 
Take one pound of boiling meat; boil till tender, cut 
in small pieces ; take six cold boiled potatoes, cut in small 
pieces, one onion, two chili peppers, two tomatoes chop- 
ped fine: fry all together in two tablespoonfuls of olive 
oil or lard ten minutes; add enough water to cover; 
season with salt and pepper to taste. Stew fifteen min- 
utes. Serve hot. 



Palpetti (a la Italiene ) 

One pound hamburger, one half onion, two cloves 
garlic, two sprays parsley; chop very fine; add two eggs, 
half cup bread crumbs, half cup grated Roman cheese, 
salt and pepper to taste; mix well together; form in 
croquettes; fry brown on both sides in olive oil or lard; 
remove and put in deep stew pan ; add one can tomatoes, 
two cups water, salt and pepper to taste; let simmer 
half hour. Sauce may be used for maccaroni, also. 



Chicken Stufatto 

Take one chicken, cut in quarters ; wash and dry well ; 
into a sauce pan put three tablespoonfuls of olive oil; 
add half onion, two cloves garlic, three leaves of mint, 
three sprays parsley, two bay leaves, one spray rose 
mary, one spray of thime chopped fine; fry all together 
for five minutes; add chicken; fry together ten min- 
utes, stirring constantly; add two cans tomato s, stew 
ten minutes, then add four cups water, half cup dry 
or fresh mushrooms; boil slowly one hour (delicious). 
Sauce may be used over No. 14 Lasagnette. 



Pigs Feet Stew (Special) 

Boil six pigs feet in salt water one hour, remove; into 
a sauce pan put two tablespoonfuls olive oil, one-half 
onion, one clove of garlic, three leaves mint, one spray of 
parsley, one spray rose-mary, two bay leaves, one spray 
thime chopped fine; fry medium in oil; add two cans 
tomatoes, four cups water; add pigs feet and stew 
half hour. Sauce may be used over No. 32 Stivaletti 
or No. 17 Lingue Passero with grated Roman cheese 
on top. 



Liver (a la Italiene ) 

Fry liver in hot olive oil; remove from oil and put 
one onion, six green chili peppers, four tomatoes, 
chopped or sliced, in olive oil to fry fifteen minutes, 
stirring constantly; add salt and pepper to taste; just 
before removing add one tablespoonf ul of vinegar ; pour 
over liver. Serve hot. Rabbit may be cooked in same 
way. 



Steak (a la Camagna ) 

Take as many steaks as desired; then place four 
bricks or rocks in yard or country make fire ; after fire 
has died down place a broiler or wire over hot coals; 
sprinkle salt on meat, lay on wire or broiler; have ready 
four tablespoonf uls olive oil, four cloves garlic mashed, 
six leaves mint chopped fine, pinch allspice, salt and 
pepper in jar; shake well and baste meat often while 
cooking (delicious). 



Kidney Stew 

Take one set kidneys, cut i nsmall pieces; into a sauce 
pan put one tablespoonful olive oil or lard; chop one 
onion, two green chili peppers, two cloves of garlic, one 
spray parsley; put with kidneys to fry for five minutes; 
stir constantly; add one can tomatoes, cook ten minutes, 
then add two cups water; stew half hour. Serve hot 
Tripe or tongue may be cooked in same way. 



Jack Rabbit (Special) 

Boil one rabbit whole one hour; remove from water; 
in a bake pan put two tablespoonfuls olive oil; place 
rabbit in center, six potatoes cut in quarters; add one 
can tomatoes, two cups water, half cup mushrooms, 
salt and pepper; bake slowly half hour. Serve. 

Italian Sausage 

Two cloves of garlic, half onion chopped fine; fry in 
two tablespoonfuls olive oil or lard; add one can 
tomatoes, salt and pepper to taste; add one Italian 
squash cut in two-inch squares ; boil twenty- five minutes. 
Fry sausage separate until brown; pour sauce over and 
serve hot. 



Flank Steak (a la Italiene ) 

Take one pound flank steak, make pocket; take one 
cup bread crumbs, half cup Roman cheese grated, one 
spray parsley, two cloves garlic, half onion; chop fine; 
add two eggs, salt and pepper and pinch of sage; mix 
well all together; stuff flank steak; sew pocket; lay in 
bake pan in two tablespoonf uls olive oil ; add half can 
tomatoes, one green chili pepper, salt and pepper; bake 
thirty minutes. Serve with boiled potatoes. Round 
steak can be used. 



Chicken a la Cusimano 

Take whole chicken that has been dressed ; to a fourth 
of a pound of hamburger add half onion, two cloves of 
garlic, three leaves mint, three leaves rose-mary, half 
teaspoonful allspice, half teaspoonful cloves, two sprays 
parsley, one slice Roman cheese; clop fine all together; 
then add whites of four eggs, half cup bread crumbs, 
salt and pepper to taste, two tablespoonfuls olive oil; 
mix all well together; stuff chicken and sew; into a 
bake pan put four tablespoonfuls olive oil; place 
chicken in center, six potatoes cut in quarters around; 
add one can tomatoes; bake in moderate oven one and 
one half hours, basting often with tomatoes (delicious). 



Italian Stew 

Take two pounds of beef stew; into a sauce pan put 
three tablespoonfuls olive oil, half onion, two cloves of 
garlic, three leaves mint, three sprays parsley, one spray 
rose-mary, one spray thime; chop all together fine; put 
to fry with meat in olive oil, stirring until nicely 
browned; then add two cans tomatoes, cook ten min- 
utes, then add four cups water; stew slowly half hour; 
add six potatoes cut in quarters ; cook until potatoes are 
done (delicious). Sauce may be used over No. 25 
Cannaroni or No. 26 Rigatoni with grated Roman 
cheese on top. 



Roast Leg Lamb (a la Italiene) 

Cut six or eight slits in leg of lamb, put one clove of 
garlic in each slit; rub salt and pepper over lamb; put 
two tablespoonfuls olive oil or lard in bake pan; place 
roast in center; add six potatoes cut in quarters; add one 
can tomatoes, two cups water; bake slowly one hour and 
half. 



SALADS 



Italian Salad Dressing 

Two tablespoonfuls olive oil, one tablespoonful vine- 
gar, half clove garlic chopped very fiine, fourth tea- 
spoonful paprika, salt and pepper to taste; mix very- 
well and shake before using (very good). 

String Bean Salad 
Boil string beans medium, drain and let cool. Dress- 
ing for one pound: One tablespoonful olive oil, dessert 
spoonful vinegar, half teaspoonful salt, pinch pepper; 
mix well; pour over beans and serve. Greenpod and 
stringless, may be cooked same way. 



Italian Combination Salad 

Boil half pound yard long string beans until tender, 
drain and let cool; cut in two-inch pieces; add four 
tomatoes, two green onions, two green chili peppers, 
one cucumber sliced, half head lettuce sliced, half bunch 
celery, one bunch radishes cut in small pieces. Pour 
Italian salad dressing and serve. 

Beet Salad 

Boil half dozen beets until tender, drain; when cold 
slice; add one head lettuce, one green onion, one-half 
stock celery, two cold boiled potatoes sliced. Pour 
Italian Dressing over and serve. Enough for six people. 



Cauliflower Salad 

One head cauliflower boiled until medium ; when cool 
break in branches, pour over, two tablespoonfuls olive 
oil, one tablespoonful vinegar, salt and pepper to taste. 

Celery a la Italiene 

Take one stalk celery washed and dried, cut in pieces 
two inches long; add following dressing: Two table- 
spoonfuls olive oil, one tablespoonful vinegar, salt and 
pepper to taste, pinch of paprika. 

Water Cress Salad 

Wash and drain; cut medium and serve with Italian 
Dressing. 

Artichoke Salad 

Boil artichokes until tender and serve with Italian 
Dressing. 

Asparagus Salad 

Boil one bunch asparagus twenty minutes ; cut off ten- 
der tops and serve with Italian Salad Dressing. 



VEGETABLES 



String Bean Stew 

Put in sauce pan two tablespoonfuls olive oil or lard, 
chop half onion, four tomatoes; fry together; then add 
one pound string beans; season with salt and pepper; 
add one cup hot water; cook until tender. 

Lima Beans 

Boil one pound dry lima beans one hour; add one 
onion, two tomatoes chopped fine ; add three teaspoon- 
fuls olive oil or lard, salt and pepper to taste; cook fif- 
teen minutes. 

Cauliflower Fritters 

Boil one cauliflower until tender; remove from water 
and let cool; break in branches. Take two cups flour, 
two teaspoonfuls baking powder, pinch of salt and 
pepper, enough water to make soft batter; dip cauli- 
flower in batter and fry in hot olive oil or lard until 
brown (delicious). 



Egg Plant Fried 

Slice one eggplant lengthwise one-fourth-inch thick; 
rub salt on each side; put in dish to drain ten minutes; 
remove water and wash ; dust with salt and fry in hot 
olive oil or lard. Delicious for breakfast. 

Egg Plant Stew 

One egg plant; make four slits and peel; put one 
clove garlic in each slit. Into a sauce pan put two 
tablespoonf uls olive oil or lard, one onion chopped fine ; 
fry medium; add one can tomatoes, two cups water; 
stew ten minutes; add egg plant, salt and pepper to 
taste ; stew fifteen minutes. 

Egg Plant Dried 

Slice egg plant one-fourth-inch thick lengthwise and 
lay in sun to dry, turning each day; when completely 
dry put in a bag in dry place; when ready to use 
soak in luke warm water fifteen minutes; use like fresh. 



Baked Onions 

Take six onions, lay in bake pan with skins on; bake 
in hot oven ; serve hot with salt and pepper and butter. 

Bell Peppers Stuffed 

Take six bell peppers, cut tops, scoop out; take half 
pound hamburger; add one onion, two cloves of garlic 
chopped fine, three tablespoonsful grated Roman 
cheese, half cup bread crumbs, one egg, salt and pepper 
to taste, pinch paprika; mix all together; stuff peppers; 
fry one onion chopped fine in two tablespoonfuls olive 
oil or lard; add one can tomatoes, two cups water; add 
peppers; cover and stew thirty minutes; stir often. 
Pimento chili may be used same way. 

Bell Peppers Pickled 
^- 

To each two cups of water add three cups vinegar; 
put peppers in jars and cover with vinegar; seal; will 
keep any length of time. Mexican chili may be pickled 
same way. 



Pea Stew 

One pound green peas ; put two tablespoonf uls olive 
oil or lard in sauce pan; add one onion chopped fine; 
add peas; fry for five minutes, stirring constantly; then 
add six tomatoes chopped fine, three cups water, salt 
and pepper to taste; cook until peas are tender. 

Cabbage Pickled 

One head cabbage cut in quarters; have salt water 
boiling; add cabbage; boil until medium, then remove 
from water; when cool put in jars and cover with cold 
vinegar and seal. Early Drumhead, Autumn King, 
Danish Ballhead cabbage may be pickled same way 
for winter and used in following way: Remove from 
vinegar and wash in cold water; slice fine and add to 
soup, or salads. 



Pickled String Beans 
Boil in boiling salt water until medium; drain; and 
when cool put in jars; pour cold vinegar to cover and 
seal (delicious for winter). When removed from jars 
may be used for salad. Canadian, Wonder Wax, Ven- • 
tura Wax string beans may be used in same way. 

Chicory 

In three quarts water cut one head chicory in quar- 
ters; boil until tender; remove; add to water two table- 
spoonfuls olive oil, salt and pepper. (Very healthy for 
the stomach) . Chicory may be used in salad. Mustard 
greens and spinach may be used same way. 

Fried Pumpkin in Winter 

Peel and slice one-fourth inch thick; have olive oil 
piping hot; sprinkle pumpkin with salt and fry brown 
on both sides ; then fry one onion chopped fine medium ; 
add one can tomatoes; stew fifteen minutes; pour over 
pumpkin. Delicious for breakfast. 

Italian Squash Fried 
Slice lengthwise one-fourth-inch thick; sprinkle with 
salt and pepper; fry brown in hot olive oil. 



Tomato Astrato 

Take as many tomatoes as desired; slice in halves; 
sprinkle with salt; put in a wooden barrel in sun for 
three days; remove water every night until tomatoes 
are left dry; then pass through colander; put in dish 
pan to dry in sun; when dry add whole black peppers. 
Line crock with olive oil and put tomatoes in; cover 
with napkin saturated in olive oil. This tomato extract 
may be used in winter for stews, soups, etc. 



Tomatoes Dry for Winter 

Slice tomatoes in halves; put in sun until dry, one 
week; then sprinkle lightly with salt. Line crock with 
olive oil; put tomatoes in layers in crock with salt 
between and cover; may be soaked in luke warm water 
ten minutes and used like fresh. 

Corn for Winter Use 

Lay corn in sun to dry with husks on; when com- 
pletely dry put in dry place to keep. When ready to 
use soak over night in cold water; remove husks; boil 
half hour and use like fresh, any style. 

Artichoke Card una 

Take one plant of artichoke; peel and wash; boil in 
one gallon boiling water, salted, until tender; remove 
from water and may be used like cauliflower fritters, 
or may be served the following way: After removing 
from water, cut in two-inch pieces and pour two table- 
spoonfuls olive oil, salt and pepper to taste. 



Artichoke Stuffed 

Take six artichokes; remove first few leaves around; 
cut tops off one inch. Take one cup dry bread crumbs, 
half cup grated Roman cheese, three cloves of garlic 
grated, one tablespoonful minced parsley, break two 
eggs, salt and pepper to taste, one-fourth cup cold 
water; mix well together; open leaves and fill. Into a 
sauce pan put two tablespoonfuls olive oil, one chopped 
onion; fry medium; add one can tomatoes, two cups 
water; lay artichokes in tomatoes and cook three-quar- 
ters of an hour; keep covered while cooking. After 
artichokes are cooked remove from sauce pan and use 
sauce following way: Put one gallon water to boil, 
adding a little salt when boiling; put in one pound No. 
7 Spaghetti Forati or No. 8 Spaghetti; cook thirty 
minutes, stirring constantly; add four cups cold water, 
stirring constantly; remove from fire, drain; put a layer 
of sauce in platter then layer of spaghetti, more sauce 
and spaghetti until all is used ; add Roman grated cheese 
on top. 



Fresh Green Finochio or Annice 

Select the tenderest stocks of annice; wash and peel, 
leaving leaves. To two bunches put one gallon water to 
boil; when boiling add annice; cook until tender; when 
cold may be used for salad or like spinach. 

Green Annice Pickled 

After washing and peeling, boil in boiling water until 
cooked medium; when cold put in crock; cover with 
vinegar and seal. 

Asparagus With Eggs 

Boil one bunch asparagus twenty minutes; cut off 
tender tops. Into a frying pan put two tablespoonfuls 
olive oil; when hot put in asparagus; fry ten minutes; 
pour over four well beaten eggs; salt and pepper; cook 
ten minutes, browning on each side. Serve hot 
(delicious) . 



Garvanza Beans (a la Italiene) 

Take half pound dry Garvanza beans; soak over 
night in luke warm water; drain water; add fresh water 
and boil forty minutes; remove from fire; drain water, 
leaving two cups water in beans ; add three tablespoon- 
fuls olive oil; salt and pepper to taste. Serve. (De- 
licious for breakfast.) 



MACCARONI 



The following kinds of maccaroni can be used the 
same way: No. 1 Zitoni, No. 2 Ziti, No. 3 Maccaroni 
No. 4 Mezanelli, No. 5 Perciatelli, No. 6 Perciatellini, 
No. 7 Spaghetti Forati, No. 8 Spaghetti, cooking half 
hour, No. 9 Vermicelli, No. 10 Vermicellini, No. 11 
Capelli d' Angelo, No. 12 Capellini, cooking fifteen 
minutes, No. 13 Lasangne, No. 14 Lasagnette, No. 15 
Reginette, cook half hour, No. 16 Tagliarini, No. 17 
Lingue passere, No. 18 Trinettine, fifteen minutes, No. 
25 Cannaroni, No. 26 Rigatoni, No. 27 Mustacciuoli, 
No. 28 Ditali Rigati, No. 42 Maruzze, No. 43 Abissini, 
one hour, No. 29 Ditali, No. 31 Pennine, No. 32 Stiva- 
letti, No. 33 Ditalini, No. 34 Fagiolini, cook half hour. 
Have water boiling; to each gallon water add one 
pound maccaroni desired; cooking time mentioned; 
when cooked add four cups cold water, stirring con- 
stantly; drain and serve with Italian Sauce. 



Italian Sauce No. 1 

Two tablespoonf uls olive oil, one onion, two cloves of 
garlic, three leaves mint, two bay leaves chopped fine ; 
fry in olive oil medium; add one can tomatoes, three 
cups water ; boil half hour. Boil six eggs separate until 
hard; peel; put in sauce whole; boil together ten min^ 
utes; serve eggs separate and pour sauce over macca- 
roni. A few potatoes cut in quarters may be added to 
sauce if desired. 

Italian Sauce A 7 o. 2 

Take six fresh, good sized tomatoes, one onion, two 
green chili peppers; cut in halves; add one head garlic 
whole ; add two cups water and boil all together until 
onion and garlic is tender; remove from fire; pass 
through colander. In a sauce, pan put two tablespoon- 
fuls olive oil or lard; add sauce, salt and pepper to taste, 
half teaspoonful allspice, and boil twenty-five minutes. 



Lasagne 

Three cups flour, one egg, one and one-half cups 
water; work together to a hard paste; roll out eighth of 
inch thick; cut three-fourths-inch wide; dry half hour; 
boil ten minutes. Serve with Italian Sauce and grated 
Roman cheese. 



Pasta (a la Milanesa) 

Take two cans sardines; drain oil; salt sardines; cut 
in small pieces; boil four stocks green annice in gallon 
salt water until tender ; drain ; chop fine. Take two cups 
bread crumbs; into a sauce pan put three tablespoonfuls 
of olive oil; fry bread crumbs until brown. Take one 
pound No. 11 Capelli d' Angelo; boil in salt boiling 
water fifteen minutes; drain; put in platter layer of 
maccaroni, layer of annice, layer of sardines; sprinkk 
bread crumbs on top; repeat until all is used, adding 
salt and pepper to taste. 



Ravioli (Special ) 

Take a set of brains ; wash and boil in salt water ; take 
one cup dry mushrooms, boil till tender; take two 
bunches spinach, wash and boil till tender; half pound 
veal from rump; boil each separate; chop together, 
adding half onion; break in two eggs; fry all in four 
tablespoonfuls olive oil; add salt and pepper to taste 
and half cup Roman cheese grated. Take three cups 
flour, yellow of two eggs, enough water to make hard 
paste ; work ten minutes ; roll out thin ; place tablespoon- 
ful of dressing every inch and half apart; roll out an- 
other piece of dough and place on top; cut round as a 
dollar, pressing firmly around; let dry three hours 
before cooking; boil in boiling salt water twenty- five 
minutes ; add four cups cold water ; drain and serve with 
Italian Sauce and grated Roman cheese. Boiled 
chicken may be used instead of veal if desired. 



Polenta (a la Italiene) 

To one gallon boiling water, salted, add five cups 
yellow corn meal, stir constantly one hour until thick; 
remove from fire. Take one jack rabbit, cut in quarters, 
boil in half gallon water; add one onion, one head of 
garlic, three leaves mint, two sprays parsley, one spray 
rose-mary, one teaspoonf ul whole spices, salt and pepper 
to taste; boil one hour; remove spices. Serve one layer 
corn meal; sprinkle Roman cheese; add half cup rabbit 
broth; more corn meal, then cheese and broth, until all 
is used. Serve hot. Rabbit may be served boiled or 
fried as wished. Corn meal may be cooked same and 
served with milk. 

Rizzoto (a la Italiene ) 
Boil three cups rice in boiling water until done ; drain 
and serve with Italian Sauce and grated Roman cheese. 



A very economical dinner can be made by using half 
dozen fresh tomatoes for Italian Sauce, served on one 
pound of maccaroni (enough for six people) ; also 
hand-made Lasagne may be made with three cups flour. 
Very inexpensive. 

When baking bread, take hot loaf; slice through cen- 
ter; add two tablespoonfuls olive oil, Salt and pepper; 
lay other half on top ; press together and serve hot (very 
good). 



